Nicaragua coffee, roasted in Australia

151 beans from 101 Australian roasters. The most common roasts are medium, medium light and medium dark. The roasters describe these beans most often as caramel & sweet, chocolate, nutty and stone fruit.

Nicaraguan coffee is grown mostly in Jinotega and Matagalpa and comes in washed and honey processed. It is sweet and even tempered, tasting of chocolate, caramel and soft orange, without the sharpness of Kenya or the earthiness of Sumatra.